Coconut Cream Tarts With Macadamia Nut Crusts

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 1/3 cup all-purpose flour
• 3/4 cup sugar
• 4 large eggs
• 2 cups milk
• 1 tablespoon vanilla extract
• 1 1/2 cups flaked coconut, divided
• 2 1/2 cups all-purpose flour
• 3/4 cup cold butter or 3/4 cup margarine, cut up
• 2 tablespoons water
• 1 1/2 cups macadamia nuts, chopped
• 1 cup whipping cream
• 3 tablespoons sugar

Recipe

• 1 stir together 1/3 cup flour and 3/4 cup sugar; whisk in eggs.
• 2 cook milk in a heavy saucepan over medium heat until hot. gradually whisk about one-fourth of hot milk into egg mixture; add to remaining hot milk, whisking constantly.
• 3 cook over medium-high heat, whisking constantly, 5 to 6 minutes or until thickened. remove from heat; stir in vanilla and 1 cup coconut. cover and chill 3 hours.
• 4 bake remaining 1/2 cup coconut in a shallow pan at 350°, stirring occasionally, 5 to 6 minutes or until toasted; set aside.
• 5 pulse 2 1/2 cups flour and butter in a food processor until crumbly. add 2 tablespoons water, and pulse 30 seconds or until dough forms a ball. turn out onto a lightly floured surface; knead in nuts.
• 6 divide dough into 12 equal portions; press each portion into a(3- to 4-inch) tart pan. prick bottoms with a fork, and place on a 15- x 10-inch jellyroll pan. cover and freeze 30 minutes.
• 7 bake on jellyroll pan at 375° for 15 to 20 minutes or until golden. cool in tart pans 5 minutes; remove from pans, and cool completely on a wire rack.
• 8 spoon coconut custard mixture into tart shells.
• 9 beat whipping cream and 3 tablespoons sugar at high speed with an electric mixer until soft peaks form; dollop or pipe onto tarts. sprinkle with toasted coconut; chill.